The Seafood Industry: Species, Products, Processing, and Safety, Second Edition PDF
Preview The Seafood Industry: Species, Products, Processing, and Safety, Second Edition
P1:SFK/UKS P2:SFK Color:1C BLBK408-FM BLBK408-Granata January17,2012 11:33 Trim:246mmX189mm PrinterName:YettoCome The Seafood Industry P1:SFK/UKS P2:SFK Color:1C BLBK408-FM BLBK408-Granata January17,2012 11:33 Trim:246mmX189mm PrinterName:YettoCome This book is dedicated to the memory of Kevin P. Granata 1961–2007 Dr. Granata was recognized for his scholarly, creative, and innovative research and teaching programs in biomechanics, specializing in muscular-skeletal dynamics and control. Beginning in 2003, Dr. Granata was a Professor at Virginia Tech in the Engineering Science and Mechanics Department as well as the Virginia Tech-Wake Forest University School of Biomedical Engineering and Sciences. A devoted husband and father, Dr. Granata was also dedicated to mentorship of his undergraduate and graduate students. He also took time from his demanding academic life to serve as a Boy Scout leader and a lacrosse coach. While Dr. Granata will always be missed by his family, colleagues, and students, the memory of his loss will be overshadowed by the enthusiasm, thoughtfulness, and dedication to excellence he brought to all endeavors. P1:SFK/UKS P2:SFK Color:1C BLBK408-FM BLBK408-Granata January17,2012 11:33 Trim:246mmX189mm PrinterName:YettoCome The Seafood Industry Species, Products, Processing, and Safety Second Edition Edited by Linda Ankenman Granata Virginia Tech George J. Flick, Jr. Virginia Tech Roy E. Martin Seafood Industry Consultant A John Wiley & Sons, Ltd., Publication P1:SFK/UKS P2:SFK Color:1C BLBK408-FM BLBK408-Granata January17,2012 11:33 Trim:246mmX189mm PrinterName:YettoCome Thiseditionfirstpublished2012(cid:2)C 2012byBlackwellPublishingLtd. Firstedition(cid:2)C 1990byVanNostrandReinhold. BlackwellPublishingwasacquiredbyJohnWiley&SonsinFebruary2007.Blackwell’spublishingprogramhas beenmergedwithWiley’sglobalScientific,TechnicalandMedicalbusinesstoformWiley-Blackwell. Registeredoffice: JohnWiley&Sons,Ltd,TheAtrium,SouthernGate,Chichester,WestSussex,PO198SQ,UK Editorialoffices: 9600GarsingtonRoad,Oxford,OX42DQ,UK TheAtrium,SouthernGate,Chichester,WestSussex,PO198SQ,UK 2121StateAvenue,Ames,Iowa50014-8300,USA Fordetailsofourglobaleditorialoffices,forcustomerservicesandforinformationabouthowtoapplyfor permissiontoreusethecopyrightmaterialinthisbookpleaseseeourwebsiteatwww.wiley.com/wiley-blackwell. TherightofRonaldJ.Robertstobeidentifiedastheauthorofthisworkhasbeenassertedinaccordancewiththe UKCopyright,DesignsandPatentsAct1988. Allrightsreserved.Nopartofthispublicationmaybereproduced,storedinaretrievalsystem,ortransmitted,in anyformorbyanymeans,electronic,mechanical,photocopying,recordingorotherwise,exceptaspermittedbythe UKCopyright,DesignsandPatentsAct1988,withoutthepriorpermissionofthepublisher. Designationsusedbycompaniestodistinguishtheirproductsareoftenclaimedastrademarks.Allbrandnames andproductnamesusedinthisbookaretradenames,servicemarks,trademarksorregisteredtrademarksoftheir respectiveowners.Thepublisherisnotassociatedwithanyproductorvendormentionedinthisbook.This publicationisdesignedtoprovideaccurateandauthoritativeinformationinregardtothesubjectmattercovered.It issoldontheunderstandingthatthepublisherisnotengagedinrenderingprofessionalservices.Ifprofessional adviceorotherexpertassistanceisrequired,theservicesofacompetentprofessionalshouldbesought. LibraryofCongressCataloging-in-PublicationData Theseafoodindustry:species,products,processing,andsafety/editedbyLindaAnkenmanGranata, GeorgeJ.Flick,Jr.,andRoyE.Martin.–2nded. p.cm. Includesbibliographicalreferencesandindex. ISBN978-0-8138-0258-9(hbk.:alk.paper) 1.Seafoodindustry. I.Granata,LindaAnkenman. II.Flick,GeorgeJ. III.Martin,RoyE. HD9450.5.S392012 (cid:3) 338.3727–dc23 2011037448 AcataloguerecordforthisbookisavailablefromtheBritishLibrary. Wileyalsopublishesitsbooksinavarietyofelectronicformats.Somecontentthatappearsinprintmaynotbe availableinelectronicbooks. Setin9.5/11.5ptPalatinobyAptara(cid:2)R Inc.,NewDelhi,India 1 2012 P1:SFK/UKS P2:SFK Color:1C BLBK408-FM BLBK408-Granata January17,2012 11:33 Trim:246mmX189mm PrinterName:YettoCome Contents PrefaceandAcknowledgments xiii 3 Groundfish 27 Contributors xv GeorgeJ.Flick,Jr.,andLauraS.Douglas Introduction 27 1 AHistoryoftheSeafoodIndustry 1 Historicalperspective 28 RoyE.Martin EastCoastfishingindustry:ahistorical Thefishcuringindustry 1 perspective 28 Fishcanning 2 WestCoastfishingindustry:ahistorical Canningsalmon 3 perspective 30 Theshrimpfishery 3 Species 32 Canningoysters,clams,andcrabs 5 EastCoast 32 Thefishcanningindustry 6 WestCoast 41 Thehaddockfishery 8 Acknowledgments 44 EarlyPacificfisheries 9 References 45 Themenhadenfishery 10 Webliography 45 Thewhalingindustry 11 Anoverviewofourheritage 12 4 PelagicFish 48 Furtherreading 12 LauraS.Douglas Introduction 48 2 HarvestingTechniques 14 Species 49 GeorgeJ.Flick,Jr. Herrings,sardines,andanchovies 49 Classificationofharvestingtechniques 14 Tunas,bonitos,andbillfishes 50 Nets 15 Miscellaneouspelagicfishes 52 Trapandgearpot 20 Physicaladaptation 53 Hook-and-linefishing 22 Musculature 54 Shellfishdredgingandscoopinggear 24 Preservation 54 Handpicking 25 Mainesardines 55 Fishingoptimization 25 Brislingandsild(formerlyNorway Miscellaneousandexperimentalgear 25 sardines) 55 Acknowledgment 26 Portuguesesardines 56 Furtherreading 26 Tuna 56 P1:SFK/UKS P2:SFK Color:1C BLBK408-FM BLBK408-Granata January17,2012 11:33 Trim:246mmX189mm PrinterName:YettoCome vi Contents Mackerel 56 Scallopcultureoperations 75 Anchovies,Mediterraneanstyle 57 Abalone 75 Menhaden 57 AtlanticandGulfCoasts 76 Nutritionalvalue 57 Surfclams 76 Labeling 58 Oceanquahog 77 Sardinesandsardine-likeproducts 58 Hardclam 78 Anchovies 59 Softshellclam 79 Tunas 59 Scallops 80 Qualityfactors 59 Oysters 80 Brislingandsild(Norwaysardines) 59 Bluemussel 81 Portuguesesardines 59 Acknowledgment 81 Tunas 60 References 81 Mackerels 60 Webliography 82 Anchovies,Mediterraneanstyle 60 Acknowledgments 61 7 Shellfish—Crustaceans 83 References 61 MichaelJ.Oesterling Webliography 61 Crabs 84 Bluecrab 85 5 MajorCulturedSpecies 63 Kingcrab 86 LoriS.Marsh Cancercrabs 88 Importanceofaquaculture 63 Shrimp 89 Productionenvironmentsandsystems 63 Penaeidshrimp 90 Pondsystems 64 Pandalidshrimp 91 Enclosureandcagesystems 64 Lobster 92 Flow-throughsystems 65 Spinylobsters 92 Recirculatingaquaculturesystems 65 Americanlobster 93 Commonaquaculturedspecies 65 Furtherreading 94 Carps 66 Oysters 67 8 Underutilized(Latent)FisherySpecies 95 Clams,cockles,andarkshells 67 MichaelJahnckeandDanielKauffman Shrimpsandprawns 68 Historyofresearchprogramson Tilapias 68 underutilized(latent)fisheryspecies 95 Salmonsandtrouts 69 Fisherydevelopmentfoundations 96 Conclusions 70 Saltenstall-Kennedyfisherydevelopment References 70 fundsandseagrantresearch Webliography 70 programsonunderutilized(latent) species 97 6 Shellfish—Mollusks 71 Examplesofpastandcurrent RobinDowney,LoriMarsh,andGeorgeJ. underutilized(latent)species Flick,Jr. developmentefforts 97 Molluskfarmsandfisheries 71 Dogfish 97 Naturalhistory 71 Pacificsardine 98 Feeding 72 Atlanticredcrab 99 Themolluskandpublichealth 72 Spin-offsfromunderutilized(latent) Conservationregulations 72 speciesresearch 99 WestCoast 73 Nongovernmentalorganizationand Clamcultureoperations 73 consumerpressureforsustainable Geoduck(giantclam)cultureoperations 73 management 100 Musselcultureoperations 74 Futuretrends 101 Oystercultureoperations 74 Acknowledgments 101 P1:SFK/UKS P2:SFK Color:1C BLBK408-FM BLBK408-Granata January17,2012 11:33 Trim:246mmX189mm PrinterName:YettoCome Contents vii References 101 Aquacultural,agricultural,andbulkfood Webilography 103 uses 131 Fishhydrolysates 131 9 ProcessingFinfish 105 Fertilizerandcompost 131 LoriMarshandGeorgeJ.Flick,Jr. Nonnutritionaluses 132 Biodieselandfuel 132 Filleting 105 Chitinandchitosan 132 Mince 106 Carotenoidpigments 133 Rawmaterialsandsources 106 Leatherandgelatin 133 Separationprocesses 106 References 133 Washing 110 Mincestabilization 110 12 ProcessingMollusks 136 Minceproducts 112 GeorgeJ.Flick,Jr. Conclusions 114 Battersandbreading 114 Processingforthelivemarket 136 Mesh 115 Processingforthefreshmarket 137 Browningrate 115 Bivalves 137 Moistureandoilabsorption 115 Gastropods 138 Batteredandbreadedseafoods 115 Furtherprocessing 139 Qualityassuranceofbatteredand Batterandbreadingoperations 139 breadedseafoodproducts 116 Freezing 139 Acknowledgments 117 Canning 140 References 117 Pickledmollusks 142 Webliography 117 Highpressureprocessing 142 Irradiationandelectronbeam 145 10 SurimiandFishProteinIsolate 118 Steamtunnel 145 JaeW.Park Heatshock 147 Postharvestprocesses 147 Introduction 118 Postharvestprocessingvalidation/ Manufacturingofsurimi 119 verificationguidanceforVibrio Refining 121 vulnificusandVibrioparahaemolyticus 148 Freezing,metaldetection,andfrozen Flavoringagentsfromprocessing storage 121 effluents 148 Factorsaffectingsurimiquality 122 Acknowledgment 149 Surimigelpreparationand References 149 measurement 122 Furtherreading 149 Fishproteinisolate 123 Whatisfishproteinisolate? 123 13 ProcessingCrustaceans 151 SuperiorgellingpropertiesofFPI 124 LoriS.Marsh Utilizationofsurimiandfishprotein isolate 124 Crabs 151 References 126 Swimmingorbluecrabs 151 Furtherprocessing 153 11 Waste(By-Product)Utilization 128 Kingcrab 153 LoriMarshandPeterJ.Bechtel Dungenesscrab 154 Stonecrab 154 Humanconsumption 129 Jonahcrabandrockcrab 154 Mince 129 Lobster 155 Roe 130 Shrimp 155 Fishheads 130 Pasteshrimp 155 Pharmaceuticalnutraceuticalsandother Cold-watershrimp 156 products 130 Warm-watershrimp 156 P1:SFK/UKS P2:SFK Color:1C BLBK408-FM BLBK408-Granata January17,2012 11:33 Trim:246mmX189mm PrinterName:YettoCome viii Contents Shrimpprocessingonboardthecapture Minerals 175 vessel 156 Traceminerals 177 Crawfish 158 Vitamins 178 Harvestingcrawfish 158 Water-solublevitamins 179 Grading 158 Nutritionlabelingforseafood 180 Cooking 158 Whatyouneedtoknowaboutmercury Packaging 159 infishandshellfish 181 Otherfreshwatercrawfishproducts 159 Allergens 182 Acknowledgment 159 Buyingseafood 182 References 159 Wholefish 182 Webliography 160 Fishfilletsorsteaks 182 Shellfish 183 14 FreshwaterFish 161 Label-datedseafood 183 DeniseSkonbergandThomasE.Rippen Mail-orderseafood 183 Handlingandstoringfreshseafood 183 Currentstatus 161 Buyingfrozenseafood 184 Otherfisheries 162 Preparation 186 Markets/processing 163 Keepingitclean 186 Compositionandquality 163 Cooking:generalrules 186 Shelflife 163 Servingseafood 190 Redversuswhitemuscle 163 Acknowledgment 191 Nutrientcomposition 164 Furtherreading 191 Consumerpreference 164 Webliography 192 Off-flavors 165 Parasites 165 16 SpeciesIdentificationofSeafood 193 Contaminants 165 LeeAnnApplewhite,RosaleeRasmussen,and Selectedspecies 166 MichaelMorrissey Whitefish 166 Significanceofproblem 194 Lakewhitefish 166 Typesofspeciessubstitution 194 Chubs(lakeherring) 166 Background 195 Otherwhitefish 166 Comparisonofprotein-andDNA-based Yellowperch 167 methods 196 Walleye 167 DNA-basedmethods 196 Laketrout 168 DNAextraction 196 Smelt 168 DNAamplification 197 Catfish 168 Post-PCRanalysismethods 201 Otherspecies 169 Single-strandedconformational Acknowledgments 170 polymorphism 205 Furtherreading 170 GeneralsummaryofDNA-based Webliography 171 methods 207 Currentregulatoryactivity 207 15 NutritionandPreparation 172 Currentcommercialapplications 209 DorisT.Hicks Onlineresources 209 Introduction 172 Challengesandemergingtrends 210 Makesmartchoicesfromeveryfood DNAchips 211 group 173 QuantitativePCR 211 Nutrientintakerecommendations 173 ElectrochemicalDNAsensors 212 Majornutrients 173 Conclusions 212 Protein 173 References 212 Fat 174 Furtherreading 218 Water 175 Webliography 218 P1:SFK/UKS P2:SFK Color:1C BLBK408-FM BLBK408-Granata January17,2012 11:33 Trim:246mmX189mm PrinterName:YettoCome Contents ix 17 Packaging 220 20 Shellfish—BiologicalSafety 261 JosephE.Marcy GeorgeJ.Flick,Jr.,andLindaAnkenman Granata Whypackage? 221 Containingandprotectingthe Shrimp 261 product 221 Shrimpproduction 262 Productprotection 221 Rawandprocessedshrimp 263 Communication 223 Icestorageofshrimp 264 Convenience 224 Oysters 264 Packageselection 225 Postprocessingtreatmentsofoysters 268 Consumer/retailpackaging 225 Mussels 269 Bulkpackagingtechniques 227 HepatitisA 269 Handlingcharacteristicsofpackaging Toxins 270 materials 228 Parasites 271 Acknowledgment 229 Conclusions 272 References 229 References 272 Furtherreading 229 21 Allergens,Decomposition,andToxins 278 SherwoodHall 18 Freezing 230 DonaldE.Kramer,LynD.Peters, Allergens 279 andEdwardKolbe Decomposition 279 Biogenicamines 280 Factorsaffectingfrozenshelflife 230 Seafoodtoxins 281 Composition 231 Someusefulresources 282 Conditionofthefish 232 Shellfishtoxinsandprimary Seasonofyear 233 accumulation 282 Rigormortis 233 Toxinsthatcanbeaccumulatedfrom Freezingrate 234 planktonbutareofuncertainriskto Storagetemperature 237 consumers 284 Packaging 238 PalytoxinsandOstreopsistoxins 285 Thawing 244 Pufferfish,intrinsictoxicity,andtoxicity Temperatureindicators 245 ofuncertainorigin 285 Acknowledgment 246 Distribution 286 References 246 Conceptsandstrategiesformanaging Furtherreading 247 seafoodtoxins 286 Sampling,samplepreparation,andthe 19 HandlingofFreshFish 249 significanceofasample 289 ThomasE.RippenandDeniseSkonberg Detectionmethodsfortoxicity monitoring 289 Reviewoffishspoilage 249 Elimination 292 Bacteria 249 History 292 Developingascombrotoxin(histamine) Summary 293 controlplan 250 References 293 Temperatureeffect 255 Furtherreading 296 Iceadvantagesanduses 255 Iceinretaildisplaycases 257 22 CleaningandSanitation 297 Othercoolingsystems 257 NinaGritzaiParkinson Bruisesandcuts 257 Bacterialcontamination 258 Cleaning 298 Washingandsanitizing 259 Surfacestobecleaned 298 Furtherreading 259 Nonfood-contactsurfaces 298 P1:SFK/UKS P2:SFK Color:1C BLBK408-FM BLBK408-Granata January17,2012 11:33 Trim:246mmX189mm PrinterName:YettoCome x Contents Typeofsoil 298 Catfish 322 Waterproperties 299 Salmonandtrout 323 Temperature 299 Carp 324 Equipmentandresources 300 Shrimp 324 Factorstoconsiderwhenselectingthe Crawfish 324 cleaningcompound 300 Oysters 325 Sanitizing 301 Aquaticplantsandalgae 325 Chemicalfactors 302 Currentissuesrelatedtoaquaculture Biologicalfactors 303 production 325 Sanitizers 303 Futureofaquaculture 326 Iodinecompounds 304 Acknowledgment 326 Quaternaryammoniumcompounds 304 References 326 Acid-anionicsurfactants 305 Fattyacidsanitizers 305 25 WasteTreatment 327 Ozone 305 GregoryD.Boardman Peroxyaceticacidorperaceticacid Seafoodwastewater 327 solutions 305 Pollutionparameters 328 Writingsanitationstandardoperating Wastewaterguidelines 330 procedures 305 Directdischarge 331 Acknowledgments 306 Municipaldischarge 333 Furtherreading 306 Wastetreatment 334 Webliography 307 In-plantcontrols 334 Reuseandrecycling 336 23 ImplementingtheSeafoodHACCP Segregationofwaters 337 Regulation 308 End-of-pipetreatment 337 PamelaD.Tom Residualsmanagement 344 OverviewoftheseafoodHACCP Conclusions 345 regulationandprinciples 308 Acknowledgment 346 HACCPtraining 311 References 346 InternetHACCPresources 312 Furtherreading 347 Hazardsguide 313 GenericHACCPplansandforms 314 26 FishMealandOil 348 Encoremanual 314 AnthonyP.Bimbo Discussionlist 315 Introduction 348 HACCPinspection 315 Productionoffishmeal 353 Monitoringsanitationcontrol Rawmaterial 353 procedures 316 Harvesting 354 Webliography 316 Unloading 354 Cooking 355 24 Aquaculture 318 Pressing 356 BrianG.Bosworth Drying 356 Historyofaquaculture 318 Antioxidantaddition 357 Typesofaquaculture 319 Storageandshipping 359 Advantagesanddisadvantagesof Productionofcrudefishoil 359 aquaculture 319 Solidsremoval 360 Basicrequirementsofaquaculture 320 Oil–waterseparation 360 Aquacultureproduction 321 Polishingoroilpurification 360 Worldwide 321 Productionofstickwaterconcentrate 360 UnitedStates 322 Evaporation 360 Culturesystemsandtechniques 322 Otherproductionmethods 361
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